The Metric Kitchen
Introduction
Cooking in metric
Converting recipes
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Conversion basics Style guide |
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Chili Cornbread Buckwheat bread French toast Single pie crust Double pie crust Apple pie Pumpkin pie Lemon meringue pie Meringue topping Strawberry shortcake Chocolate truffles |
Chocolate Truffles
| 250 | g fine dark (semi-sweet) chocolate |
| 30 | ml milk (2 tablespoons) |
| 2 | egg yolks |
| 75 | g butter |
| 60 | g cocoa powder |
| about 15 | ml cognac, strong coffee, vanilla extract, etc. for flavoring |
Melt the chocolate with the milk in a double boiler. Remove from heat when smooth. Add the egg yolks while stirring, then add the butter in small pieces. Add the cognac (or other flavor) if desired. Work the mixture for 2 or 3 minutes. Refrigerate for 4 to 5 hours.
Roll the dough a spoonful at a time in the cocoa powder. Store in the refrigerator, but allow to warm up slightly before serving.
Note: They are called truffles because the look like truffles!
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